Rinse chicken wings and pat dry with a kitchen cloth. Cut chicken wings with skin on into smaller pieces.
Prepare a pot with some water and bring to a boil. Place chicken into hot boiling water and cook for about 2 minutes. We do that to get rid of impurities and the chicken smell.
Take chicken out of the boiling water and place into a small pot.
Add green onion bulb and sliced ginger to the chicken. Cover with the cups of water.
Place on the stove and add sake (or vodka if you don't get sake). Cook covered for about 7 minutes.
Season with salt and soy sauce.
Cook for another 8-10 minutes covered until broth is done and chicken cooked through.
Skim off fats and impurities from the broth.
In another pot, cook ramen noodles through. Strain when done.
To serve up, place noodles into bowl. Cover with broth, arrange chicken over the noodles with the egg halves and the chopped green onion stalks.
Separate green onion bulbs from the stalks. Cut the bulbs about 4 inch/10cm from the stalks. Chop green stalks fine, to use as a topping.
Try to use Japanese ramen noodles. Those are not the curled ones, the curled ones are the instant noodles that come with a topping in a small packet. You can use instant noodles too and in that case, you don't need to cook the noodles, but just place your instant noodles in your bowl and cover with hot broth. Another option is to use Chinese egg noodles or Japanese yakisoba noodles. The recommendation comes from our Japanese team member, she runs a Japanese food takeaway.
Use cooking chopsticks to take out the chicken and the noodles. Makes life easier.